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I am going to Japan

So I am going to Japan for a cooking event. I will be there for about 5-6 days and while I am traveling and seeing a lot my time will be completely devoted to the event. Saying that means I wont have much time to check out knives. But it does beg the question....

You're gonna be cooking? And if so, what? Interesting question... I guess you'd want to bring something nice and Japanese for cred and then bring some custom stuff they might not really have access to, as well? How many are you gonna take?

i am traveling through Japan so I am not carrying much on me, just the basics, chef knife, slicer, paring, boning/fish knife maybe. I do not know what exactly I will be cooking yet, it is a big dinner with a bunch of other chefs and we each do a course.

right now I am thinking of taking
240 heiji slicer
only boning knife I have is a honkatsu kikuichi
240mm chefs knife- not sure which one yet
paring- either a cheap forschners or a haslinger
maybe I will also take my gill cote fillet knife
then the other random kitchen tools I may need.